Ingredients: 

2 eggs beaten

1 pound boneless chicken tenders

1 cup finely crushed pretzel twists

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder 

1/2 teaspoon smoked paprika 

1/4-1/2 teaspoon cayenne pepper 

Salt and pepper

6 cups mixed greens

1 cup cherry tomatoes, halved

1/4c guacamole

Honey Mustard Dressing

1/4 cup extra virgin olive oil 

1/4 cup honey

Juice of 1 lemon

3 tablespoons dijon mustard 

2 tablespoons tahini

2 tablespoons apple cider vinegar 

1/2 teaspoon cayenne pepper

Directions

1. Preheat the oven to 425° F. Lightly spray a baking sheet with pan spray.

2. In a bowl, whisk the eggs. Add the chicken and toss to coat. Combine the pretzels, chili powder, garlic powder, onion powder, paprika, cayenne, and a pinch of pepper to a bowl.

3. Dredge the chicken through the crumbs, pressing to adhere. Place on the prepared baking sheet. Repeat with remaining chicken. Bake for 15-20 minutes or until the chicken reaches an internal temperature of 165℉.

4. To make the salad add mixed greens, tomatoes, guacamole, and chicken to a plate or serving bowl.

5. To make the dressing. Combine all ingredients in a bowl and stir until smooth. Taste and adjust the salt and pepper. Add a little to your salad. Enjoy!

Recipe from Half-Baked Harvest https://www.halfbakedharvest.com/pretzel-chicken-and-avocado-bacon-salad/.